This easy Sesame Chicken recipe brings bold flavor straight to your kitchen in just 30 minutes! Crispy golden chicken coated in a sweet and savory sauce that is better than takeout and perfect for busy nights!
Looking for more easy chicken recipes? Make sure to try these favorites: Chicken Stir Fry, Cashew Chicken and this Honey Garlic Chicken!
Sesame Chicken Recipe
This Sesame Chicken is sweet, sticky, and super satisfying – just like your favorite takeout but made right at home in just 30 minutes! Crispy chicken pieces are coated in a yummy homemade sesame chicken sauce. It’s easy enough for weeknights, delicious enough for company, and pairs beautifully with rice, veggies, or our favorite chicken lo mein for a complete meal everyone will love.
Whether you’re feeding a hungry family or planning a cozy night in, this recipe is a total win. There’s just something so satisfying about a crispy, golden piece of chicken coated in a sticky-sweet sesame chicken sauce. This quick and easy recipe delivers crave-worthy takeout flavor and is always a hit at the dinner table!
This recipe calls for toasted sesame oil – quite possibly my most favorite ingredient! A good quality sesame oil will add amazing flavor to your dish!
Why You’ll Love This Sesame Chicken
This homemade Sesame Chicken is everything you love about takeout – only better! Easy to make and loaded with bold, delicious flavor, it’s the perfect dinner any night of the week.
- Quick & Easy: Ready in just 30 minutes, this Sesame Chicken is a weeknight winner! with simple pantry staples.
- Family-Friendly: Sweet, savory, and not too spicy, this is a meal the whole family will crave.
- Better than Takeout: Crispy chicken and homemade sauce mean no soggy leftovers or mystery ingredients. Sweet, savory, and oh-so-satisfying!
How To Make Sesame Chicken
Sweet, savory, and ready in just 30 minutes, this Sesame Chicken recipe delivers bold takeout-style flavor at home with crispy chicken and a rich sesame sauce the whole family will love. A rich and flavorful sauce is the perfect sticky-sweet coating for the crispy pieces of chicken – delicious!
As always, you’ll find the full printable recipe card at the end of this post.
Sesame Chicken Sauce
- Whisk together the sauce ingredients: honey, soy sauce, brown sugar, rice vinegar, tomato paste, sesame oil, garlic, and ground ginger.
- Mix the cornstarch and water to make a slurry.
For The Chicken
- Beat the eggs in a shallow bowl.
- Combine the cornstarch, flour, salt, and pepper in a separate bowl.
- Dip chicken pieces in the beaten egg.
- Coat in the cornstarch mixture.
- Repeat with remaining pieces of chicken.
- Heat oil in a large skillet. Add the coated chicken to the skillet.
- Cook for 3 to 4 minutes per side until golden brown and cooked through.
Finish the Sauce
- Add sauce to skillet and bring to a simmer. Stir in the slurry and cook, stirring constantly, until the sauce thickens, about 1 to 2 minutes.
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Sprinkle with sesame seeds and green onions, if desired, and serve immediately.
Storage Information
- Refrigerator: Leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freezer: To freeze, let the chicken cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
- Make Ahead: The sauce can be made ahead of time. Whisk it together and store it in the refrigerator in an airtight container for up to 2 days in advance.
Variations To Try
- Stir in a pinch of red pepper flakes or sriracha to the sauce for a bit of heat.
- Use tamari or coconut aminos in place of soy sauce, and a gluten-free flour blend for a gluten-free version of this honey sesame chicken recipe.
- Chicken thighs are a great alternative to chicken breasts! Juicier and with lots of flavor!
- Toss in steamed broccoli or sautéed bell peppers for added color and nutrition.
Can I bake the chicken instead of frying?
Yes! Arrange coated chicken on a parchment-lined baking sheet and bake at 400°F for 20 to25 minutes, flipping halfway through, until crispy and cooked through.
What’s the best way to make it ahead of time?
Prep and cook the chicken ahead, but store the sauce separately. Reheat and toss together just before serving for best texture.
Can I double the sauce?
Absolutely! If you like extra sauce to pour over rice or veggies, doubling the sauce works great.
What to serve with Sesame Chicken?
Serve with cooked jasmine rice, white rice, or fried rice. It’s also great with stir-fried veggies, broccoli, or a side of lo mein.
Trish’s Tips
- Cut the chicken into even-sized pieces to ensure even cooking.
- Don’t overcrowd the pan when frying – work in batches for crispier results.
- Stir the sauce constantly after adding the slurry to prevent lumps and ensure a smooth, glossy finish.
- Use a good quality toasted sesame oil for the best flavor.
- Replace one tablespoon of the vegetable oil for toasted sesame oil for even more sesame flavor.
- For a shortcut, use store-bought sesame sauce – but the homemade version is worth it!
More Delicious Stir Fry Recipes
- Firecracker Chicken
- Mongolian Beef
- Beef and Broccoli
- Honey Walnut Shrimp
- Sesame Chicken with Broccoli
Sesame Chicken
Ingredients
Sesame Chicken Sauce
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic minced
- ¼ teaspoon ground ginger
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Chicken
- 2 large eggs beaten
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces (or use chicken thighs)
- 2 tablespoons vegetable oil
Optional Garnish
- sesame seeds
- thinly sliced green onions
Instructions
Make the Sauce
- In a medium bowl, whisk together the sauce ingredients: honey, soy sauce, brown sugar, rice vinegar, tomato paste, sesame oil, garlic, and ground ginger. Set aside.⅓ cup honey, ¼ cup low sodium soy sauce, 3 tablespoons light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon tomato paste, 1 tablespoon toasted sesame oil, 2 cloves garlic, ¼ teaspoon ground ginger
Prepare the Slurry
- In a small bowl, mix the cornstarch and water to make a slurry. Set aside.1 tablespoon cornstarch, 2 tablespoons water
Cook Chicken
- In a shallow bowl, beat the eggs. In another bowl, combine the cornstarch, flour, salt and pepper.2 large eggs, ½ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
- Dip chicken pieces in the beaten egg, then coat in the cornstarch mixture.1 ½ pounds boneless skinless chicken breasts
- Heat the vegetable oil in a large skillet over medium-high heat.2 tablespoons vegetable oil
- Working in batches, add the coated chicken to the skillet and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Finish the Sauce
- Pour the sauce into the skillet and bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 to 2 minutes.
Combine and Serve
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Sprinkle with sesame seeds and green onions, if desired, and serve immediately.sesame seeds, thinly sliced green onions
Notes
- Refrigerator: Leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freezer: To freeze, let the chicken cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
- Make Ahead: The sauce can be made ahead of time. Whisk it together and store it in the refrigerator in an airtight container for up to 2 days in advance.
Tools and Equipment (affiliate links): Wok or Large Skillet | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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